Braised Leek And Egg Sandwich Recipes

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BRAISED LEEK AND EGG SANDWICH



Braised Leek and Egg Sandwich image

A favorite at L.A. restaurant Campanile, this recipe is adapted from "Nancy Silverton's Sandwich Book: The Best Sandwiches Ever: From Thursday Nights at Campanile."

Provided by Martha Stewart

Categories     Dinner Recipes

Number Of Ingredients 10

8 salt-packed anchovies (3 inches), rinsed well, backbone removed
1/4 cup extra-virgin olive oil
Zest of 1/2 lemon
1 tablespoon finely chopped fresh flat-leaf parsley
4 extra-large eggs
4 slices white or whole-wheat sourdough bread
Clarified Butter
1 garlic clove, peeled
Champagne Aioli
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Steps:

  • Marinate anchovies: In a small bowl, combine anchovy fillets, oil, lemon zest, and parsley. Toss to combine. Let stand at room temperature, 1 hour.
  • Prepare an ice bath; set aside. Place eggs in a medium saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce to a low simmer, and cook, 6 to 7 minutes. Transfer to ice bath until cool. Peel, and cut into quarters, set aside.
  • Heat a grill pan over medium-high heat. Brush both sides of bread with clarified butter. Place in skillet and cook until golden, 2 to 3 minutes per side. Rub one side of each slice with garlic, and place on work surface, garlic-side up.
  • Spread about 2 tablespoons aioli unevenly over the bread. Cut each slice of bread in half on the diagonal and place on serving plates.
  • Cut braised leeks in half on an angle, and divide them, fanning slightly, between slices of bread. Place 2 quarters of egg over each leek. Drape an anchovy fillet over each egg quarter, and drizzle with some of the anchovy marinade.

BRAISED LEEKS AND MUSHROOMS



Braised Leeks And Mushrooms image

Make and share this Braised Leeks And Mushrooms recipe from Food.com.

Provided by Tarynne

Categories     Vegetable

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

6 leeks
1 cup nonfat beef broth
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
1 1/2 teaspoons butter or 1 1/2 teaspoons margarine
2 cups mushrooms, quartered

Steps:

  • Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
  • Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
  • Rinse under cold water; drain well.
  • Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
  • Add broth mixture.
  • Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
  • Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.

BRAISED LEEKS WITH GARLIC



Braised Leeks with Garlic image

Found this recipe in a book called Cook right for your type (about food for different blood groups). Sounded so interesting and is very delicious

Provided by Sarah

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 leeks, washed well and sliced thinly
6 cloves garlic, peeled and sliced paper thin
2 carrots, peeled and sliced thinly
2 tablespoons olive oil, more if needed

Steps:

  • Heat oil in a skillet.
  • Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
  • Add leeks and carrots, tossing gently to coat with oil and garlic.
  • Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
  • Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
  • Serve hot as an interesting side dish.

Nutrition Facts : Calories 133.2, Fat 7.1, SaturatedFat 1, Sodium 39.7, Carbohydrate 17, Fiber 2.5, Sugar 4.9, Protein 1.9

BRAISED LEEKS



Braised Leeks image

Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.

Provided by jenpalombi

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 large leeks, tough outer leaves discarded and trimmed to about 6 inches in length
3 tablespoons butter
1/2 cup chicken stock
1 teaspoon dried thyme
1/4 teaspoon salt
1 pinch pepper

Steps:

  • Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
  • In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
  • Sprinkle with thyme and cook one minute more.
  • Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

TENDER BRAISED LEEKS



Tender braised leeks image

These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken

Provided by Barney Desmazery

Categories     Side dish, Supper

Time 40m

Number Of Ingredients 10

6-8 leeks
1 tsp olive oil
2 tsp coriander seeds
3 thyme sprigs
2 bay leaves
125ml white wine
1 garlic clove with the skin on, bashed
pinch caster sugar
85g green olive , very roughly chopped (optional)
large handful chopped flat-leaf parsley , to serve (optional)

Steps:

  • Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
  • Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

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